Plethora of Ricotta

Lemon Ricotta Pound Cake

What do you do when ricotta is on sale, even if you cook for one and the size that’s on sale is the “family size”, 32 ounce?

Buy it and bake cakes with it, that’s what!

Trying my hardest to steer away from flour/butter/sugar, that’s why I decided not to bake a cake for my recent birthday and went with fresh tarts (which by the way also include flour/butter/sugar).  I was craving cake because I skipped cake – go figure!

Found a few recipes for a coffee cake which contained less sugar but decided on this Lemon Ricotta Pound Cake, of all choices.

Straight from the oven, I immediately sliced it and doled it out to friends and neighbors.  I actually stored a big piece in the freezer; it’s in there now.  Out of sight, out of mind – well, maybe.

I used this recipe from a fellow food blogger, Alexandra Cooks making slight changes:  used 2 eggs, used ½ cup of plain Greek yogurt, and used 1 cup of ricotta.  Really easy recipe with buttery, moist results!  So good, really!

Lemon Ricotta Pound Cake


1 1/2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon kosher salt
1 ½ sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 cups whole-milk ricotta cheese (I used 1 cup of part-skim)
2 large eggs
1 teaspoon pure vanilla extract
zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
½ cup Greek yogurt, plain


Preheat the oven to 350ºF. Grease a 9x5x3” loaf pan or 3 mini loaf pans and line bottom with parchment.

In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter, ricotta and granulated sugar until blended, it’s ok if there are some visible pieces of butter/cheese. In other words, the batter will not look entirely smooth. With the machine running, add the eggs 1 at a time. Add the vanilla, zest and lemon juice until combined. Add the dry ingredients, careful to just combine and not over mix.

Add to pans and bake for about 40 minutes; test with a skewer or toothpick for doneness.

**Note:  a couple of changes I would make – cream the butter and sugar first for about 5 minutes then add the remaining wet ingredients; I would also use 1 stick of butter and 1 cup of sugar instead of 1 and 1/2.  I do plan to bake this again as it is so easy and results are great!


Cheesecake or Pound Cake, Have Them Both

Cream Cheese Pound Cake

When I watched Martha Stewart make this cake (Martha Stewart Bakes), I was amazed at the simplicity and thought, “where has this recipe been all my life?”.

I am a lover of both cheese cake (the creamy fruitless is always my choice) and moist pound cake but never imagined putting these two together. I guess I need to get out more… That’s a story for another time.

Creaminess is my favorite texture, my mouth LOVES this experience!!! Lately, since my weight loss, I’ve given up many creamy foods, such as cream in my coffee (oh, how I miss you!) and realize I can still have creaminess in my life and really, really enjoy it when I have it occasionally.

The recipe is one of the simplest I’ve ever followed and it produces one of the best tasting cakes I’ve had!

Density = Cream cheese + butter

Here’s the recipe:

Cream Cheese Pound Cake (Martha Stewart Bakes)
Makes 2 loaf cakes
1 ½ C butter (3 sticks)
8 oz. cream cheese
3 C sugar (I use ¼ C less, too “sugary”)
2 t vanilla
6 eggs
3 C flour
1 t salt


Cream together: butter, cream cheese, sugar. Add vanilla. Add eggs, one at a time and mix well. Sift the flour and combine with salt. Add flour mixture to creamed mixture and take care not to over mix. Add to greased/parchment lined pans and bake at 350 degrees for about 50 minutes.
Serving suggestions: with fresh whipped cream and berries, fruit puree, or with powdered sugar.

I like it solo with a glass of milk.

There you go! Easy to make, moist, rich, delicious – and nothing chocolate!